Related Books
Language: en
Pages: 382
Pages: 382
Type: BOOK - Published: 2006-04-04 - Publisher: Springer Science & Business Media
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical propert
Language: en
Pages: 598
Pages: 598
Type: BOOK - Published: 2023-11-11 - Publisher: Elsevier
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of f
Language: en
Pages: 204
Pages: 204
Type: BOOK - Published: 2020-10-29 - Publisher: Springer Nature
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience hav
Language: en
Pages: 528
Pages: 528
Type: BOOK - Published: 2005-05-26 - Publisher: CRC Press
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder
Language: en
Pages: 253
Pages: 253
Type: BOOK - Published: 2012-02-13 - Publisher: John Wiley & Sons
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them